Yellow Curry Chicken

If you love curry, you will love this dish done with homemade curry paste and indian rice.

Ingredients:

2 cans of coconut milk

4 tbsp of yellow curry paste (ingredients to follow)

4 boneless, skinless chicken thighs cubed

3 Yukon gold potatoes, peeled and cubed

8 ozs of peeled baby carrots sliced into ¼ inch rounds

1 medium onion peels and chopped

1 red bell pepper seeded and chopped

½ tsp sugar

Ingredients for the yellow curry paste:

1 red chili pepper seeded and chopped

4 green onions (greens only) chopped

1 tbsp of shredded lemon peel

2 tbsp of ginger paste

1 tsp of pepper

2 tsp of curry powder

1 tsp of ground cumin

1 tsp of cinnamon

1 tsp of turmeric

4 tbsp of olive oil

2 tbsp of fresh cilantro chopped

1/8 tsp of salt

½ tsp sugar

Directions for the yellow curry paste:

Chop all ingredients into small pieces and put them all into a blender, including the sugar. Blend until you have a paste.  If the paste is too dry, and a bit of water until you have a smooth consistency.

Directions for the curry chicken:

Heat the coconut milk in a large saucepan over medium heat.

Stir in the curry paste.

Add the chicken and cook through slightly.  Add the chopped vegetables and sugar.

Cover and simmer on low until the chicken internal temperature reaches 165 degrees and vegetables are cooked to your liking and serve with Basmati rice.